Go Back

Bang Bang Chicken Bowl

Bang bang chicken bowl with crispy golden chicken tossed in a glossy coral bang bang sauce and piled over fluffy white rice. Finish with crunchy purple cabbage, fresh cucumber, creamy avocado, and a lime wedge for a bright, weeknight bowl dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • Vegetable oil for frying
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
To serve
  • cooked white rice
  • shredded purple cabbage
  • cucumber
  • avocado
  • sesame seeds
  • lime wedges

Equipment

  • 1 Dutch oven

Method
 

Make the bang bang sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice together until smooth and glossy.
  2. Set the bang bang sauce aside while you prep and fry the chicken.
Coat and fry the chicken
  1. Toss chicken pieces with cornstarch, flour, salt, pepper, and garlic powder until every piece is evenly coated.
  2. Heat vegetable oil in a Dutch oven to 375°F, then fry chicken in about 1 inch of oil for 3-4 minutes per side until deep golden and cooked through.
  3. Remove chicken to a plate to drain so the coating stays crisp before saucing.
Toss and assemble the bowls
  1. Toss the hot crispy chicken with bang bang sauce until evenly coated and coral-colored.
  2. Assemble bowls by layering cooked white rice, shredded purple cabbage, cucumber, and avocado.
  3. Top each bowl with bang bang chicken, drizzle extra sauce, and scatter sesame seeds over the top.
  4. Serve with lime wedges on the side for squeezing over the bowl.

Notes

For extra crunch, fry in batches so the oil temperature stays near 375°F and the chicken has space to brown. Store leftovers in an airtight container in the refrigerator for up to 3 days; keep rice and toppings separate if possible, and reheat chicken in a hot oven or air fryer to crisp again. Freezing is not recommended for the best texture. For a lower-sugar option, use a reduced-sugar sweet chili sauce while keeping the same saucing method.